Spaghetti Vegetable Patties

Ingredients

• 350 g whole wheat spaghetti
• Salt
• 2 Spring Onions
• 2 mild red chilies
• 1 large carrot
• 2 tbsp mixed nuts (e.g. hazelnut kernels, cashew kernels, pine nuts)
• 3 eggs
• 80 g grated pecorino
• Salt
• pepper (ground)
• 4 tbsp olive oil

Instructions

1. 1.

   Cook the spaghetti in boiling salted water until al dente. Drain, rinse with cold water and let drain well.

2. 2.

   Wash, trim and slice the spring onions into fine rings. Wash, trim and slice the chilies into thin rings. Peel and cut the carrot into fine strips. Roughly chop the nuts. Beat the eggs with the cheese, salt and pepper. Mix in the vegetables, nuts and noodles.

3. 3.

   Add a little oil to a hot pan. Place several metal rings (about 8 cm diameter) in the pan and fill each with a small amount of noodle mixture. Press flat and fry for a few minutes until lightly browned and crisp. Remove the rings, flip and fry the other side. Keep the finished patties warm in a preheated oven at 100 °C (fan: 80 °C; gas: level 1) until all are cooked.

4. 4.

   Serve with lime wedges as desired.